What is your strangest cooking creation?

Question

As a prank or for spite or just feeling overly creative, what are some of the most bizarre or fiendish concoctions to come out of your kitchen?

anchovy and garlic cake, pork chop cream pie, beet and liver sausage pizza, thermonuclear chili?

Am I the only evil mad scientist that cooks?

Answer 1

No, I'm a fiend in the kitchen. I've been doing it since I was about 8 years old. My first bizarre creation was a tribute to St. Patrick's day -- making my father green pancakes, green milk, green whipped butter...you get the picture. Dad didn't play along very well, but that only served as an impetus to get down and dirty, using the Kitchen as my laboratory. In high school, Dad found one too many aborted projects ditched in the creek behind our kitchen door, and grounded me from the kitchen for three months. Later on my friends and I devised a Salami and crunchy peanut butter concoction. I made a carrot cake and the frosting (you know, thick and sugary,) was made out of tofu and sugar. Black bean pizza. My husband gave me a solar oven recently, and it has opened up new worlds! I love cooking...and have learned how to improvise.

Answer 2

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.
My sister begs me to make this everytime she visits. I tell her it is just mushrooms on the pizza because she would "never" eat a snail, Ha Ha.

Answer 3

I bake cheesecakes while required to hold a dessert, considering i'm no longer a candy eater. they are like poultry; you are able to adapt them to ANY style profile. have you ever tried a savory cheesecake? it truly is a actual cope with. poultry is a sparkling palette for a million dishes. %. a rustic, and look for one among their recipes. Coq au vin, arroz con pollo, poultry parmesan. between the meals contest shows had the quite proficient, international type chefs and artwork tension of the Culinary Institute of u . s . of america pick the main complicated meals for the contestants to exhibit their abilities. they chosen a poultry, an onion, and a potato. If it truly is complicated sufficient for the pros, have at it, have relaxing, and characteristic solid dinner!

Answer 4

Grone folks ONLY,I call it. Magic-High-Cake,-u-need,1)white cake mix,1)strawberry cake mix,1)red velvtcake mix.5th,of volka,halfpint everclear,mix the ever clear $volka,this is your milk,add water if need,mix all cake in diff.bowles,fallow mixing ins.but no milk,-u- need a larg deep pan,pour in stawberry first.pure in the center on top of first mix the white mix,at last pour slow all around the edges only the Red,if -u- do just like I sad then -u-will understand,have fun,,,,,,,Pearl g

Answer 5

Wouldn't call it evil but different
Brown sugar in my meatloaf.
Tastes sweet doesn't even need ketchup or barbecue sauce.

Answer 6

We all at one time are 'mad scientists' when it come to cooking,

some are just better than others.

Answer 7

I put salt in my ex's coffee one time before it brewed, it was horrible, I had to taste it cause he wanted me to know how bad it tasted, my plans backfired!

Answer 8

Beef heart soup... I love that creation.